Seol Katsu 설카츠

The frying fat starts with lard rendered from pork fat in the kitchen, blended with canola and soybean oil. Chilled Jeju pork is brined and aged on site for the loin katsu (deungsim), and cordon bleu wraps vegetables and cheese inside Jeju pork loin. Set meals come with tonjiru, a pork and vegetable soup, instead of a thin miso broth.